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This study used chitosan-embedded thyme essential oil (TEO-CN) microcapsules to prepare a potato starch-pectin (P-P) composite film. The effects of different concentrations of TEO-CN microcapsules (0 %, 0.25 %, 0.5 %, 1.0 %, and 2.0 %) on the physical, mechanical, antioxidant, and antimicrobial properties of P-P composite films were investigated. The results revealed that the TEO-CN microcapsules were cross-linked with the P-P film matrix and could be uniformly distributed. Additionally, the water vapor permeability [1.98 ± 0.32 mg.m.(m 2 .h.kPa) -1 ] and elongation at break exhibited (28 ± 0.32 %) minimum values in P-P composite films containing 1 % TEO-CN microcapsules. Moreover, the P-P composite films containing TEO-CN microcapsules exhibited excellent antioxidant and antibacterial properties. Among them, the P-P composite film containing 2 % TEO-CN microcapsules showed an inhibitory circle diameter of 4.34 mm and 4.98 mm against Escherichia coli and Staphylococcus aureus, respectively. The application of TEO-CNs/P-P composite films in chilled mutton packaging can extend shelf life up to 15 days., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In this study, a promising active food-packaging film of Gelatin/polyvinyl alcohol (GEL/PVA) integrated with doubly stabilized clove essential oil chitosome nanoparticles (CNP) was developed to maintain the freshness of marinated steaks. Results from the XRD and SEM experiments indicated excellent compatibility between the CNP and GEL/PVA matrix. Additionally, CNP was found to introduce more free hydroxyl groups, enhance the water retention and surface wettability of the CNP-GEL/PVA (C-G/P) film, and significantly reduce the swelling index from 963.78% to 495.11% (p < 0.05). Notably, the highest tensile strength and elongation at break (53.745 MPa and 46.536%, respectively) were achieved with the addition of 30% (v/v, based on the volume of gelatin) CNP; UVC was fully absorbed with 40% CNP; and films containing 60% CNP showed optimal inhibition of both Staphylococcus aureus and Escherichia coil, extending the shelf life of marinated steak from 3 to 7 days., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

Three new types of composite oleogel formulations were designed. Specifically, oleogels were prepared using 90% grapeseed oil as the oil phase and carnauba wax (CW)/beeswax/rice bran wax-bovine bone protein (BBP) as gelators. All samples were solid and had an oil-binding capacity of >90%. BBP addition considerably improved the waxy texture of the oleogel and had an important effect on the crystalline network. X-ray diffractometry indicated that BBP increased the β'-crystal content. All samples showed sol-gel thermodynamic behavior under temperature scanning. Fourier-transform infrared spectroscopy and molecular docking confirmed the formation of noncovalent interactions dominated by van der Waals forces during the development of the oleogel. The optimal components of the three oleogels exhibited an excellent effect of slowing down the release of free fatty acids. This study could serve as a reference for the development and application of wax-protein as a new binary gelator in the food industry., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. The authors have declared no conflict of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In order to explore new fat substitutes, we compared three dietary polysaccharides Pectin(PEC), Inulin (INU), and Konjac glucomannan (KGM) compounded with sheep hoof gelatin using different cross-linking methods [transglutaminase (Tg) enzyme; Tg enzyme & Ca 2+ ] for the preparation of Semi-interpenetrating polymer network (Semi-IPN) and fully interpenetrating polymer network (IPN) gels. The optimal ratio was determined by comprehensively evaluating the addition of hydrogel to the lamb patties at different ratios. The results showed that PEC-IPN exhibited superior stability and textural properties compared to the Semi-IPN gels and control gels in each group. In addition, replacing 80 % of the fat in the lamb patties with PEC-IPN significantly improved the quality stability during storage, without affecting the sensory quality. Therefore, PEC-IPN instead of lamb patty fat offers a new approach for consumers., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Compliance with ethics requirements. This article does not contain any studies with human or animals., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study evaluated the effects of varying levels of malondialdehyde (MDA) on the structural and foaming properties of the egg yolk proteins (EYPs), and the interaction between them was explored by molecular docking. The results showed that oxidative modification due to MDA increased the carbonyl content of EYPs by 4.49 times. Simultaneously, the total sulfhydryl content was reduced by 21.47%, and the solubility of EYPs was significantly decreased (p < 0.05). Continuous oxidation disorders the previously ordered structure of EYPs. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis indicated that some proteins underwent crosslinking and aggregation with increased MDA oxidation, aligning with changes in particle size and zeta-potential. Moderate oxidation (<1 mmol/L) enhanced the foaming capacity and foam stability of EYPs. Additionally, molecular docking results uncovered favorable interactions between MDA and specific EYPs, primarily through hydrogen bonding. This research offers valuable insights into managing the functional and quality changes of yolk products during processing., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

A comprehensive UPLC-MS/MS-based lipidomics analysis of egg yolk at different storage periods was performed. Through the analysis, 836 lipid species from 27 subclasses were detected, including 159 significantly different lipid species. Glycerolipids (GL) and glycerophospholipids (GP) were the most abundant lipids, followed by fatty acyls (FA), sphingolipids (SP), sterol lipids (ST), and prenol lipids (PR). PCA and OPLS-DA showed that egg yolk lipids changed significantly with prolonged storage. Moreover, glycerophospholipid metabolism and glycerolipid metabolism were key metabolic pathways, as phosphatidic acid (PA), lysophosphatidic acid (LPA), and diglyceride (DG) were key lipid metabolites in the related metabolic pathways of egg yolk during storage. Furthermore, egg yolk quality changed the most when stored up to 21 days. Our study establishes a foundation for the quality control and the lipid oxidation mechanism of eggs during storage., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Six key stages in the processing of dry-cured muton ham were selected, and changes in the main lipid metabolites as well as the major pathways involved were identified using a lipidic metabolomics approach based on UPLC-MS-MS. In total, 581 lipid metabolites from 22 subclasses were identified, including 521 significantly differential lipids (p < 0.05, VIP > 1). Glycerolipids (GL) were the most abundant lipids, followed by glycerophospholipids (GP), fatty acyls (FA), and sphingolipids (SL). PCA and OPLS-DA of metabolites showed that the quality of mutton ham changed the most during the P3 fermenting stage, including TG(18:1/18:2/18:3), PE(20:5/18:1), and TG(16:1/18:1/18:4) that were significantly downregulated, and CE(20:3), FFA(24:6), LPC(20:3/0:0), and FFA(18:4) that were significantly upregulated. Moreover, glycerophospholipid metabolism and sphingolipid metabolism were the key metabolic pathways involved in the processing of dry-cured mutton ham. Our results provide a basis for quality control and product improvement of dry-cured mutton ham., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

This study aimed to evaluate the effect of inclusion complexes (ICs) on the oxidative stability of myofibrillar proteins (MPs) and microstructures in lamb during frozen storage. The inclusion process between apple polyphenols (APs) and hydroxypropyl-β-cyclodextrin (HP-β-CD) was verified using Fourier transform infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy, and the antioxidant activity of APs. Results showed that the sensitivity of MPs to oxidation improved after 40 weeks. The ICs (0.2-1.6 mg/mL) significantly reduced the carbonyl content, particle size aggregation, protein degradation, fluorescence quenching effect, and decreased the α-helix contents loss of MPs. Additionally, the changes in protein oxidation showed a correlation with the microstructure of muscles, and the addition of 1.6 mg/mL IC remarkably improved the structure of muscle tissues while that of 3.2 mg/mL IC was detrimental to the structural properties. Overall, the exertion of antioxidant activity significantly influenced the cryoprotective effect of ICs on frozen lamb meat., (Copyright © 2022 Elsevier Ltd. All rights reserved.)